Smoke circulation with fresh air or not?

Discussion in 'General Discussion' started by creator savant, Sep 3, 2015.

  1. If you using a large smoker and are cooking at100 degrees smoke tends to linger longer and im not sure if it would get stagnant. As in lay low. Has anyone used any fresh air pump system to keep a good flow? Reason I ask because I belive I developed one if needed.
  2. I rigged an inline fan to mine but the fresh air is cooling the inside down too much. Now I'm trying to figure out how to heat the air first.
  3. rc4u

    rc4u Fire Starter

     seen one guy take the air from the chimney with 4" hose and was same temp air and still drew enough fresh from holes under smoker...
  4. drewed

    drewed Meat Mopper

    Couldn't you just rig a small fan in a corner to sort of "stir" the air and smoke around?  I'm thinking like a P.C. type fan.  
  5. stickyfingers

    stickyfingers Smoking Fanatic

    Why would want to smoke at 100 degrees?
  6. cats49er

    cats49er Meat Mopper

    I would assume he's cold smoking.
  7. Let's see your creation, I'm interested.

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